A Guide to Small Batch Jams, Jellies, Pickles, and Condiments
From the trusted team at America’s Test Kitchen, this essential guide walks you through every step of home canning and preserving. With 100 reliable recipes—plus in-depth tutorials, science-backed tips, and troubleshooting advice—this book makes preserving safe, simple, and satisfying for cooks of all levels.
Whether you’re making sweet Raspberry Jam, bold Apple Shallot Chutney, classic Dilly Beans, or jewel-like peaches in syrup, you’ll find detailed instructions and modern flavor twists throughout. Learn how to adjust batch sizes, understand acidity and temperature, and choose the right equipment for your goals—no matter the season or your kitchen setup.
Who’s it for?
Great for beginner canners, gardeners with a bumper crop, or experienced preservers looking for tested, modern recipes and techniques.
Spices to pair with this cookbook:
Pickling Spice: A classic blend for brining vegetables, from cucumbers to green beans
Mustard Seeds: Add a tangy crunch to chutneys and pickles
Cinnamon Sticks: Essential for fruit preserves and spiced syrups
Coriander Seeds: Bring citrusy depth to savory pickles and relishes
Star Anise: Ideal for adding sweet, aromatic flavor to stone fruit in syrup